Mackerel with Potatoes, Beetroot, Berries and a Mustard Dressing (Melissa Tan)
To Cook (Serves 2)
- 2 mackerel fillets
- Oil
- Knob of butter
- 100g beetroot, diced and cooked
- 2 potatoes, diced and boiled until almost cooked
- 20g blueberries
Dressing
- 30ml olive oil
- 10ml white wine vinegar
- 2-3 tsp mustard
- Salt & pepper
- Score the mackerel skin and lightly season.
- Heat oil and butter in a pan and fry, skin-side down until halfway cooked through. Turn and fry until cooked.
- In another pan, saute the beetroot and potatoes. After a few minutes add the berries and stir until just soft.
- Mix the dressing ingredients and season.
- Place the beetroot and potatoes in the centre, top with the fillet and drizzle with dressing.